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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 10 |
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My oldest son was allergic to chocolate, so I had to find goodies to make without it. These treats filled the bill. In fact, my son is 47 now, so I’ve been making this recipe for a long time! With its great almond flavor, this snack cake is popular at bake sales. From The Best Of Country Cooking 2008 Ingredients:
4 eggs |
2 1/4 cups sugar, divided |
1 cup butter, melted |
2 cups all-purpose flour |
1/4 teaspoon salt |
1 1/2 teaspoons almond extract |
1/2 cup sliced almonds |
Directions:
1. In a large bowl, beat the eggs until light and lemon-colored. Gradually add 2 cups sugar, beating until combined. Stir in the butter, flour, salt and extract.
2. Spread into a greased 13-in. x 9-in. baking pan. Sprinkle with almonds and remaining sugar. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 24 servings.
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